So, like the "Mom and Pop" eateries that used them, the hand-machined ravioli has been phased out. Today, it is only the occasional restaurant that offers ravioli. Chances are what is served is strictly beef or cheese delivered frozen by a major distributor.

That's why it's nice to have Ravioli's. Located on Prospect Road near the Lawrence Expressway, the restaurant bills itself as a "casual gourmet ravioli café." It is one of the few remaining family-owned places in the area. "Lyons and Hammerheads have come and gone next door. So have all the Mom and Pops. But we're still here," says John Souliman, who with wife Mela bought the place in 1998 from the Del Monaco family, the original owners of Florentine restaurants. The Del Monacos had operated Ravioli's as part of a chain since 1991.

Today, the Del Monacos specialize in making the raviolis for the Soulimans in a kitchen on Commercial Street in San Jose where a machine big enough to keep up with the demand created by take-out orders, dine-in customers and large catered parties is kept humming. The variety of ravioli is big enough to keep even the pickiest entusiasta happy. For starters, a standard 12- or 16-ounce ricotta, parmesan and romano cheese-filled ravioli is priced at $4.50 a la carte (including garlic bread). Other choices are spinach with ricotta; beef, rosemary and garlic; garlic chicken and basil; roasted chicken and artichoke; Thai chicken in peanut sauce; smoked salmon with lox, cream, shallots and sherry and finally, cheese tortellini Alfredo or pesto. All have their own special sauces and are priced under $4.95. For less than $2 more, each order may be upgraded to include a drink, salad and two garlic breads.

Beyond ravioli, there are nine pastas including shrimp with fettuccine and meat lasagna and six sauces that Souliman makes himself. He also bakes six specialty pizzas, tosses four salads and brews minestrone soup. At each of the tables, small signs instruct guests how to make Ravioli's special sauce for bread sticks: pour some olive oil in a dish, add a little salt and pepper, dip and enjoy.

"We can get a family of four out of here for under $30," Souliman says proudly. "People are happy with us. They see it's the same guy at the register and they know my kids."

While Mela Souliman studies for her pharmaceutical technician degree, Souliman is a constant presence at the store occasionally bringing his sons Armand, 7, and Joseph, 3, with him. "When you come to this business you don't get family dinners at home."

Souliman, 37, "came to the business" at 16, soon after emigrating alone from Iran. "I had heard a lot about America," he recalls. "And when I saw it, I said, 'That's it. I'm going to fit in.' " His first impressions came from seeing the multi-cultural populations of San Francisco, Fremont and the rest of the Bay Area. An uncle had a pizza place, called Pizza My Dear in Campbell, and soon put him to work. "So Italian became my style," he relates. By the time he was 25, he had opened his own pizza parlor in Sacramento.

On weekends, Souliman "practices pasta," creating dishes that he later incorporates into his menu. He recommends the baked penne chicken palermo and chicken parmesan.

Ravioli's is located at 5293-C Prospect Road in San Jose. It is open daily from 11 a.m. until 9 p.m. Call 408.253.5232 or fax 408.253.7070.